Corey W. Heyer, Executive Chef

Transcription

1 ELEGANT WEDDING RECEPTION Fall/Winter 2009/2010 Celebrating 100 Years of Gracious Hospitality At the Bernards Inn, it is my mission to create a wedding day memory that you will cherish forever. From the hors d oeuvre to the pastries and everything in between all of our cuisine is uniquely prepared for you and your guests. Corey W. Heyer, Executive Chef

2 Elegant Wedding Reception The Cocktail Hour Upon your arrival at the Bernards Inn, your guests are warmly greeted with glasses of chilled Champagne with Fresh Raspberry Five Hour Premium Open Bar House Wines and Champagne* Premium Liquors to include: Absolut, Kettle One, Grey Goose Bacardi, Beefeater, Canadian Club, Crown Royal, Dewar s, Old Grand Dad, Johnny Walker Red & Black, Jack Daniels, Seagram s 7 Domestic and Imported Beer including: Sam Adams, Heineken & Amstel Light Assorted Soft Drinks and Non-alcoholic beverages *Champagne and Wines may be upgraded upon request The Signature Wedding Cocktail A Signature Martini or Cocktail developed to mark the occasion, butler passed upon arrival and featured at All premium bars Cocktail Displays Beautifully arranged tables to include: An Elaborate Assortment of Fine International and Domestic Cheeses Including Brie, Camembert, Cheddar, Gouda, Montrachet, Port-Salut, Saga Blue and Havarti with flatbreads, specialty biscuits, baguettes, and fresh fruit The Tuscan Table Grilled eggplant and zucchini, roasted red and yellow peppers, marinated artichokes and mushrooms, prosciutto, Genoa salami, Italian sausage fresh mozzarella bocconcini & Aged parmesan cheese, tomatoes and Kalamata olives Assorted Figs and dried Fruits served with crostini and assorted breads

3 Butler Passed Hors D oeuvres Served on Antique Silver Trays (Please Select Eight) Apricot and Brie Quiche Bacon Wrapped Scallop Beef Saté, Citrus-Soy Dipping Sauce Blue Cheese Canapés with Pecans & Grapes Camembert & Walnut Pastries Chestnut Puree and Port Cranberries on Crispy Wonton Chicken Saté, Pineapple-Coconut Glaze Cocktail Franks en Croûte Crab & Asparagus Quiche Foie Gras Mousse on Raisin Nut Bread Fresh Tomato & Pepper Jack Quesadilla Gourmet Pizza Grilled Polenta with Roasted Tomatoes & Shaved Asiago Goat Cheese Lollipops, Lavendar Honey Grilled Vegetable Potstickers Gruyere and Bacon Quiche Lobster Quesadilla Lobster Salad Canapés Miniature Crabcakes with Roasted Red Pepper Aioli Miniature Beef Wellington Mozzarella & Plum Tomato Tarts Mushroom Vol-au-vent Potato Pancakes with Crème Fraiche & American Sturgeon Caviar Prosciutto di Parma and Seasonal Melon Raisin Pecan Crostini with Stilton Mousse Roasted Tomato & Feta Cheese on Herb Flat Bread Shrimp Tempura with Ponzu Dipping Sauce Savory French Toast with Bacon, Tomato & Basil Smoked Duck Breast with Cinnamon Currant Glaze Smoked Salmon Bon Bons Tenderloin of Beef on Herb Toasted Crouton Tuna Tartar on Bernards Inn Potato Chip Tuna Sushi Roll Vegetable Spring Roll with Sweet & Spicy Chili Sauce Jumbo Chilled Shrimp Unlimited shrimp passed butler style with a tangy cocktail sauce and lemon Baby Rack of Lamb Tender rack of lamb passed butler style

4 Captain s Stations A Uniformed Attendant to present Pasta Station (Please Select Two) Penne Sundried Tomatoes, Prosciutto, Peas and Light Asiago Cheese Sauce Fusilli Smoked Salmon, Snow Peas and a Lemon Tarragon Sauce Cavatelli Broccoli, Yellow Squash and Roasted Red Pepper Sauce Pesto Agnolotti Marinated Artichokes, Black Olives and Toasted Pine Nuts Rigatoni Roasted Eggplant, Tomato and Ricotta Cheese Risotto Wild Mushroom or Seafood Risotto * * * Sauté Station A Uniformed Chef to prepare (Please Select One) Petite Shrimp and Bay Scallops, Light Scampi Sauce Grilled Portabella Mushrooms, Shallot Demi Glace Chicken and Lemon Verbena, Caper Berries Veal Piccata, Artichoke Hearts Wok Seared Prawns, Snow Peas and Ginger

5 Traditional Chef s Carving Station A Uniformed Chef to carve (Please Select Two) Prime Rib rubbed with crushed garlic, natural jus Glazed Country Ham with honey mustard glaze, apple fennel slaw Herb Roasted Turkey Sage gravy and cranberry-orange relish Atlantic Salmon en Croûte with dill cream Loin of Pork filled with sautéed spinach and mozzarella Corned Beef Brisket whole grain mustard and Russian Dressing Deli Style Pastrami New York Rye * * *

6 Cocktail Station Upgrades New York Steakhouse Station Garlic Rubbed Prime Beef Tenderloin, Creamed Spinach, Potato Puree $15.00 Per Guest A Taste of Japan Sushi Presentation Dressed in traditional Japanese attire a sushi chef and assistant will prepare An Elaborate Sushi and Sashimi Display Tuna Maguro, Yellow Tail, Shrimp, Fluke, Smoked Salmon, Eel Tuna Roll, California Roll, Cucumber Roll Wasabi Sauce, Soy Sauce, Pickled Ginger $16.00 Per Guest American Raw Bar From a Shell Ice Carving Iced Jumbo Shrimp, East Coast Oysters, Little Neck Clams, Snow Crab Claws Whole Cracked Lobster ($15.00 Additional) Spicy Cocktail Sauce, Freshly Grated Horseradish, Mignonette Sauce and Fresh Lemon $21.00 Per Guest A Taste of China From Bamboo Steamer Baskets Assorted Dumplings, Shaomai, Potstickers Assorted Chili and Dipping Sauces Assorted Egg Rolls and Spring Rolls Asian Chicken and Vegetable Sauté Glazed with pineapple and sesame sauce Traditional Sticky Rice $10.00 Per Guest The Ultimate Caviar and Vodka Display From an Iced Sockle we will serve Imported Red and Black Caviar and American Sturgeon Caviar Blinis, Toast Points, Capers, Grated Egg, Chopped White and Red Onions Flavored Absolut and Stolichnaya Vodkas (Sevruga, Osetra and Beluga Caviars available at Market Prices) $35.00 Per Guest

7 Smoked Fish Display Smoked Norwegian Salmon and Pastrami Salmon Horseradish sauce, capers, red onion, cream cheese, Sour cream, dill sauce and wasabi, lemons & limes Pumpernickel bread, sesame crisps and Tamari Rice Crackers Smoked Shrimp, Scallops and Mussels Drizzled with Lemon Dijon Dressing Cucumber and Radish Salad, Dill Vinaigrette Celery Root and New Potato Salad, Radish Sprouts, Fennel and Apples Smoked Trout Salad Chevrons of Apple Smoked Brook Trout tossed with Radish, watercress, apples and celery root in dill horseradish dressing $19.00 Per Guest Pate and Charcuterie Homemade pates, galantines and rillettes French breads and assorted crackers $12.00 Per Guest * * * Chef or Attendant Fees of $ Each apply to all upgraded stations.

8 THE WEDDING DINNER Champagne Toast Our House Wines Poured Throughout Dinner First Course (Please Select One) Wild Mushroom Soup Roasted Eggplant, Tomato & Fennel Soup Lobster Bisque Tri Color Caesar Salad Romaine, Radicchio and Arugula Warm Dried Cherry and Goat Cheese Tart baby micro greens, port wine vinaigrette Baby Spinach Salad Apple wood Smoked Bacon Vinaigrette Butter Lettuce Salad Smoked Salmon, Crispy Bacon, Lemon Tarragon Vinaigrette Watercress and Belgian Endive Salad, Radicchio Pear, Toasted Hazelnuts, Roquefort, Sherry Wine Vinaigrette Mixed Field Greens Grape Tomatoes, Shaved Bermuda Onion, Aged Balsamic Vinaigrette Smoked Salmon Potato Galette Daikon, Radish Sprouts and Mache Lettuce, American Sturgeon Caviar, Horseradish Cream Coach Farms Goat Cheese en Brioche Organic Micro Greens, Blackberries, Balsamic Reduction Wild Mushroom Ravioli Cepe Mushroom Sauce Butternut Squash Ravioli Sage Brown Butter Sauce Lobster Ravioli Lemon Fine Herb Beurre Blanc ($8.00 Per Guest)

9 Intermezzo Served in an elegant chilled glass (Please Select One) Granny Smith Apple Sorbet Lemon Sorbet Anjou Pear Sorbet Mandarin Orange Sorbet * * * Entrée Course (Tableside Selection of Two) Châteaubriand red wine & shallot demi-glaze Atlantic Salmon champagne dill sauce Mahi Mahi coriander infused, mango chutney Amish Chicken thyme jus Chatham Day Boat Cod Lemon thyme beurre blanc Rack of Lamb roasted garlic & rosemary jus ($10.00 additional per guest) Braised Short Ribs horseradish sauce East Coast Halibut lemon caper sauce Chilean Sea Bass sweet fennel & tomato sauce ($10.00 additional per guest) Grain Fed Veal Chop lemon beurre blanc ($10.00 additional per guest)

10 Or A Duet Presentation of Shrimp Wrapped Scallop and Roasted Châteaubriand Sautéed Atlantic Salmon and Roasted Chateaubriand *All entrees are served with Chef s signature seasonal presentation of fresh seasonal vegetables and potato or rice* The Wedding Cake Prepared on-premise by our Pastry Chef Duane Hendershot A variety of selections and styles custom designed for your very special occasion or bring us a design you might like. Assorted Mignardise Two tiered silver trays filled with miniature sweet & savory seasonal delights Complete Coffee & Tea Service Freshly Brewed Regular and Decaffeinated Coffee, Cappuccino & Espresso upon request and a selection of Fine Teas Complete Cordial Service Cordials including Amaretto, Anisette, Baileys, B&B, Drambuie, Frangelico, Grand Marnier, Kahlua, Liquor 43, Sambuca Romano Friday $ Per Guest (Minimum Guarantee 75) Saturday $ Per Guest (Minimum Guarantee 125) Sunday $ Per Guest (Minimum Guarantee 100) January and February $ for Saturday or Sunday $ for Friday (Pricing Applies for September-February) 21% Service Charge (Taxable) Additional, 7% New Jersey Sales Tax Special Entree Selections for Children at $75.00 Each (Under 12 years old) Reduced Young Adult Rates at $ Each (12-17 years old) Our Maitre d will assist you throughout your affair to coordinate a flawless event. It is customary to reward fine service. Suggested Maitre d Fee 4%

11 Dessert Enhancements Dessert Trio Three seasonal desserts created by our pastry chef to include a decadent chocolate presentation, seasonal fruit and sorbet or ice cream $9.00 Per Guest Affigato Station A Uniformed Attendant to create Fresh baked biscotti and homemade vanilla gelato served in elegant martini glass with espresso and liqueurs including Bailey s, Frangelico, Amaretto, Liquor 43. $16.00 Per Guest Old Fashioned Ice Cream Sundae Bar Vanilla, Chocolate and Your Choice of Third Ice Cream, Chocolate Sauce, Butterscotch Sauce, Chocolate Sprinkles, M&M s, Reese s Peanut Butter Cups, Gummy Bears, Chocolate Covered Raisins, Chocolate Covered Peanuts, Whipped Cream, Wet Walnuts Maraschino Cherries, Served in $11.00 Per Guest French and Italian Pastries A separate dessert plate presented to each table filled with Traditional éclairs, cannolis, miniature New York style cheecake, Assorted biscotti and chocolate dipped biscotti, sfogliatelle, miniature fruit tarts $14.00 Per Guest The Grand Cookie Sampler A separate dessert plate presented to each table filled with Jumbo Chocolate Chip, Oatmeal Raisin, Black and White, White Chocolate and Macadamia Nut Cookies $9.00 Per Guest Grand Viennese Display Presented in the Silver Vault and Wine Pantry, A Uniformed Pastry Chef to serve Whole Cakes and Tarts to include New York Style Cheesecake, Amaretto Cheesecake, Traditional Blackout Cake, Carrot Cake, Chocolate Mousse Cake, Lemon Tart, Seasonal Fruit Pie, Eclairs, Cannolis, Sfogliatelle, Assorted Biscotti Jumbo Chocolate Chip, Oatmeal Raisin, Black and White And White Chocolate and Macadamia Nut Cookies Vanilla Ice Cream and Coffee Gelato $25.00 Per Guest

12 INCLUSIVE IN ALL PACKAGES Complimentary Overnight Guest Room for the Bride & Groom (Minimum of 75 Guests Required) Complimentary Bride and Groom guest robes to remember your special weekend Horse and Carriage Ride A beautifully adorned carriage with horseman to squire you around the beautiful Somerset Hills to whisk you away for a private photography session (Priced upon request) An In-house Wedding Professional to Assist you in Planning the Perfect Day A Maitre D to Host your Affair All Premium Bar Beverages Including Wine Service throughout Dinner Bartending Fees Chef s Carving Fees Wedding Cake and Assorted Mignardise Prepared by our Pastry Chef A selection of Table Linens A Selection of Votive and Tapered Candles Customized Menus for Each Place Setting Direction Cards Coat Room Attendant Special Vegetarian or Dietary Plate Available Upon Request Entree Plates for Musicians and Photographers at $65.00 Each Ceremony Labor Fee $ Valet Parking $ (Complimentary for events 125 guests or larger)

13 Farewell Breakfast Buffet A Perfect way to end your event weekend and gather one last time to say goodbye Freshly Squeezed Orange, Grapefruit Juices Cranberry and Pineapple Juices Sliced Seasonal Fresh Fruit and Berries Individual Plain and Flavored Yogurts Served with Honey, Brown, Sugar, Granola, Sun-dried Fruits, and Seasonal Berries Assorted Individual Cold Cereals Whole and Skim Milks Display of... Whitefish and Gravlax Served with Sliced Tomatoes and Onions * * * From Silver Chafing Dishes, We Will Serve... Creamed Scrambled Eggs with Fine Herbs Old Fashioned Thick Challah French Toast Warm Vermont Maple Syrup Thick Apple wood Smoked Bacon and German Breakfast Sausage Accompanied by... Seasoned Breakfast Potatoes * * * Freshly Baked Croissants, Assorted Deluxe Miniature Muffins Assorted Freshly Baked Cinnamon Buns, and Bagels, Butter, Cream Cheese, Flavored Cream Cheese Jams and Jellies Freshly Brewed Colombian Coffee, Regular and Decaffeinated Imported Teas $30.00 Per Guest 7% New Jersey Sales Tax and 21% Service Charge Additional Based on a Two Hour Event

14 Additional Breakfast Suggestions OMELETTE STATION A Uniformed Chef Will Prepare... Omelettes to order with... Smoked Norwegian Salmon, Diced Virginia Ham, Bacon, Native American Mushrooms, Yellow and Red Peppers, Diced Tomatoes and Bermuda Onions, Cheddar and Swiss Cheeses, Egg Beaters and Egg Whites $11.00 Per Guest 21% Service Charge and 7% NJ Sales Tax WAFFLE STATION A Uniformed Chef Will Prepare... Waffles to Order with... Sliced Berries, Whipped Cream, Raspberry Coulis Warm Vermont Maple Syrup $9.00 per Guest 21% Service Charge and 7% NJ Sales Tax NOTE: $ Chef s Fee per Station plus 7% NJ Sales Tax (We suggest one chef station for every 50 guests) Display of... Smoked Norwegian Salmon Served with Chopped Egg Whites and Yolks, Sliced Bermuda Onion, Sliced Tomato, and Capers $11.00 Per Guest 21% Service Charge and 7% NJ Sales Tax NOTE: If the Smoked Norwegian Salmon Display is selected in lieu of the Whitefish and Gravlax, an additional $6.00 per Person plus 21% Service Charge and 7% NJ Sales Tax will apply